We love this spice cake recipe because every bite packs a punch of flavor, with cinnamon, nutmeg, and clove dominating. Want an even more decadent cake? Try adding a dollop of molasses to the batter before baking.
Ingredients (serves 12)
2 and 1/2 cups (313g) all-purpose flour
2 teaspoonsbaking powder
1 teaspoonbaking soda
1 and 1/2 teaspoon ground cinnamon
1 teaspoonground ginger
1/2 teaspoonground nutmeg
1/2 teaspoonground cloves
1 cup (240ml) vegetable oil
1 and 3/4 cup (350g) packed dark brown sugar
1 cup (180g) unsweetened applesauce
4 large eggs
2 teaspoonspure vanilla extract
1 cup shredded apple (or shredded carrot/zucchini)
optional: 1 Tablespoon molasses
Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, place it in the refrigerator to speed things up.
Top with you favorite cream cheese frosting. Or don’t!
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